Wednesday, March 12, 2008

Tofu and broccoli with peanut sauce

Really delicious and nutritious. This is a Mollie Katzen recipe.

Tofu and broccoli with peanut sauce


The Sauce

1/2 cup unprocessed Peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 tablespoons tamari
2 tablespoons blackstrap molasses
1/2 teaspoon cayenne pepper

The Sauté

1 (1 lb) bunch fresh Broccoli
3 tablespoons oil
8 cloves garlic, minced
1 lb tofu, cut into small cubes
3 dashes salt
2 cups thinly-sliced onions
1 cup coarsely-chopped raw peanuts
2-3 tablespoons tamari


The Sauce

In a small saucepan, whisk together the Peanut butter and hot water until uniform in consistency.

Whisk in the remaining ingredients. Set aside.

The Sauté

Cut off the bottom half-inch of the Broccoli stems.

Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.

Cut the stalks diagonally into thin slices.Coarsely chop the flowerettes. Set aside.

Begin heating the large skillet.

When it is hot add 1 tbsp of the oil.

Add half the garlic. salt lightly.

Sauté over medium heat for 1 minute, then add the tofu chunks.

Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.

Transfer it, including whatever liquid it might have expressed, to the saucepanful of Peanut sauce. Mix together gently.

Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic. salt lightly.

Add the onions, and some black pepper.

Sauté, stirring frequently, over medium heat, until the onions are soft.

On another burner, begin heating the peanut-tofu sauce on a low heat.
It shouldn't actually cook-it only needs to be warmed through.

Add the Broccoli and the chopped peanuts to the skillet.

Add 2-3 tbsp tamari and stir-fry over medium-high heat until the Broccoli is bright green and just tender.

Pour the heated Peanut sauce over the sauté.

Toss everything gently until everything is coated with everything else.

Serve over long-grained white or brown rice (basmati is good).

Friday, March 07, 2008

Corn Soup - Tibetan Style

Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.

Corn Soup - Tibetan Style


1/2 onion, chopped
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped


Sauté the Onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water.

If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.

If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.

Sprinkle chopped green onion on each serving.

Cabbage with Onions

Cabbage with Onions (Chou Lyonnais in french) :

A tasty side dish from French Country Kitchen - Ann Hughes-Gilbey


1 head green cabbage or white cabbage (about 2 lbs.)
3 sliced onions
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon sea salt
black pepper (as much as you wish)
caraway seeds


Shred the cabbage, discarding the outside leaves and the stock.Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.

Sweat the onions in the oil, when transparent, turn up the heat to brown slightly.

Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat.

Sprinkle lightly with caraway seed, if desired, when serving.